380 N. College Ave. Fayetteville AR, 72701 | 479.521.7558
This carrot cake is a bright and colorful way to enjoy baking this spring!
For the cake:
10 Tbsp. Organic Valley unsalted butter
2 ½ C (300 g) bulk all-purpose flour
1 tsp. bulk baking soda
1 tsp. bulk baking powder
1 tsp. bulk kosher salt
1 tsp. bulk cinnamon
1 tsp. bulk cardamom
1 tsp. bulk ground nutmeg
1 tsp. bulk ground ginger
2 C firmly packed bulk brown sugar
3 lg. Farmers Hen House eggs, room temperature
¾ C Santa Cruz Organic unsweetened applesauce
1 tsp. Frontier Co-Op vanilla extract
3 C organic shredded carrots
1 C bulk shredded coconut
¾ C finely chopped bulk walnuts
Step 1
In a skillet, add your butter, heat over medium heat. Continue cooking until butter melts and starts to turn brown. Occasionally swirl the skillet and keep an eye on it.
Step 2
As soon as it is one shade lighter than you want, remove from heat and carefully pour into a heatproof container making sure to leave behind most of the burnt butter bits. Allow to cool completely.
Step 3
Preheat oven to 350. Grease (2) 8 inch round cake pans and line the bottom with parchment paper. Grease that round as well.
Step 4
In a medium bowl, whisk together the flour, baking soda, baking powder, kosher salt, cinnamon, cardamom, ground nutmeg, and ground ginger together. Set aside.
Step 5
In the bowl of a stand mixer add your browned butter and brown sugar. Mix to combine. Add your eggs in, 1 at a time, followed by your applesauce and vanilla.
Step 6
Add in your dry ingredients until just mixed.
Step 7
Fold in your carrots, coconut, and walnuts.
Step 8
Divide the batter evenly among the prepared cake pans.
Step 9
Bake for 30-35 minutes, checking and turning at the 20 minute mark. Let cool completely.
For the frosting:
3 blocks Organic Valley cream cheese, softened
½ C Organic Valley unsalted butter, softened
2 tsp. Frontier Co-Op vanilla extract
1 tsp. bulk cinnamon
¼ tsp. bulk kosher salt
5 C (625g) bulk powdered sugar, sifted
Watkins Food Coloring, blue
Step 1
In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium speed until light and creamy.
Step 2
Scrape down the sides and gradually add in the powdered sugar. Add in the blue food coloring until it reaches the color you want. (we used the whole bottle of blue)
To assemble the cake:
1-2 C bulk shredded coconut
Watkins Food Coloring, green
1 Tbsp. Mount Hagen instant coffee
2 tsp. water
Divine Dark and Milk Chocolate eggs
Step 1
Place a dollop of frosting on a cake stand or plate you are going to use.
Step 2
Take one of your cakes and place it upside down, flat top facing up, on the frosting, pressing to secure it to the frosting.
Step 3
Take 4 strips of parchment and place around the edges of the cake, tucking around the cake, cut off any excess. This will keep your stand clean from frosting.
Step 4
Take some frosting and spread over the first layer and down the sides.
Step 5
Place the second cake on top, upside down, and frost completely. Mix the instant coffee and water together, add an extra teaspoon of water if needed. Using a paint brush, dip in the coffee and flick at the cake. This will give it the spots.
Step 6
Mix some coconut and green food coloring together until desired color is reached. Decorate the top with the green coconut and chocolate eggs if you desire.